**2.5 Low glycemic index diet**

Glycemic Index (GI) rises with increase in glucose levels [10]. Factors affecting GI are rate of digestion, cooking method, type of carbohydrate, fat content, protein content and acidity of the food. High starchy foods digest faster so there is high and quick release of glucose. Lower GI foods does not rise the blood glucose levels as quickly. Insulin response and glucagon inhibitors are also affected. High fiber delays the digestion process, increases CCK, incretins and satiety. Lower glycemic diet does not reduce body weight but reduces HbA1c and improves insulin sensitivity [15, 16]. This diet can only have moderate effects in controlling postprandial hyperglycemia. It did not have any effect on the body weight but decreased HbA1C by 0.5% [10].

#### **2.6 Low fat diet**

Fat consumption is targeted by this diet as diets high in fats can reduce insulin sensitivity and increase endogenous production of glucose by the liver and production of proinflammatory cytokines [10, 17]. This diet focuses more on consumption of ≤30% calories from fat which would be around 50 g of fat for 1500Kcal/day diet. The type of fat consumed determines the damage caused more than the quantity of fat especially with respect to glycemic control [18]. It induced weight loss and had very little effect on glycemic control [10]. However, the long term effects of weight loss may reduce or delay the onset of T2DM.

#### **2.7 Very low calorie diet**

Decreasing calories is another method to reduce body weight, thereby, decreasing the risk of developing T2DM. The recommendation for those seeking this diet option consumed 400 to 800 calories/d of high quality protein and carbohydrates fortified with vitamins, minerals and trace elements. Decreased body weight and HbA1C were reported with high rate of body weight regain [10].
